How to make lemon sole with peas, mint and crushed potatoes

This perfectly elegant, light summer dish comes served with a caper, parsley and lemon salsa verde

Lemon sole with peas, mint and crushed potatoes

Serves 2

100g fresh peas (in pods)
180g heritage cherry tomatoes
1 lemon
20g capers
2 spring onions
2 tbsp oil
2 x 150g lemon sole fillet (skin on)
400g baby white potatoes
Large handful of flat-leaf parsley
Medium handful of fresh mint

Boil a kettle. Roughly chop the spring onions and slice the cherry tomatoes in half. Remove the peas from their pods and cut the baby potatoes into quarters.

Place the potatoes in a large saucepan. Cover with boiling water and boil for 15-20 minutes until softened. In the last 2 minutes of cooking, add in the fresh peas to the boiling water with the potatoes, then drain and keep warm.

Meanwhile, make the salsa verde; finely chop the parsley leaves, mint leaves and roughly chop the capers. Place in a bowl with the juice from the lemon and 1 tablespoon of olive oil. Season with sea salt and black pepper.

Heat a frying pan with half a tablespoon of oil on a medium heat and cook the spring onions and tomatoes for 3 minutes until softening. Remove from the pan and set aside.

Using a sheet of kitchen roll dab the lemon sole dry then season the flesh side of the fish with a pinch of sea salt and black pepper. Heat the same frying pan with half a tablespoon of oil on a medium heat and cook the lemon sole flesh side down, (skin side up) for 5 mins until golden and cooked through. Turn off the heat and leave in the pan until ready to serve.

Lightly crush the potatoes and peas with a fork. Stir through half of the salsa verde.

Spoon the crushed potatoes onto two warm plates and top with the lemon sole. Serve alongside the tomatoes. Drizzle over the remaining salsa verde.

Recipe from Mindfulchef.com